Heirloom Hearth

Homemade pasta takes some time, but oh my god is it worth it. This ravioli with a butter sauce and cranberries is one of my favorite things to make during Fall and Winter when I just need a cozy day in crafting a special meal.

The first time I ate this was actually in a restaurant when I was living in Abingdon, Virginia and after I moved I searched for YEARS for another restaurant that served this dish and was so frustrated when I never found one…until one day I realized “duh, I can create this myself.” And that’s where we landed with this recipe.

I hope you find a rainy, cozy, Saturday afternoon where you have nothing to do but to make a meal entirely from scratch so you can try this out.

Homemade Ricotta Ravioli with Browned Butter Sauce & Dried Cranberries

Serves: 4-6 people

Ingredients:

For the Ravioli Dough:

• 2 cups all-purpose flour, plus extra for dusting
• 2 large eggs
• 1 tablespoon olive oil
• A pinch of salt
• Water, as needed (about 1-2 tablespoons)

For the Ricotta Filling:

• 1 ½ cups whole-milk ricotta cheese
• 1 egg yolk
• ½ cup grated Parmesan cheese
• 1 tablespoon fresh lemon zest
• 1 teaspoon fresh thyme
• Salt and pepper, to taste

For the Browned Butter Sauce:

• 4 tablespoons unsalted butter
• 1/3 cup dried cranberries
• 2 tablespoons chopped fresh sage (optional)
• Salt and pepper, to taste
• Freshly grated Parmesan (optional, for serving)

Instructions:

Make the Ravioli Dough:

1. On a clean work surface, make a mound with the flour and create a well in the center. Crack the eggs into the well, add olive oil, and a pinch of salt.
2. Gently whisk the eggs with a fork, gradually incorporating the flour from the edges of the well.
3. Once the mixture starts coming together, use your hands to knead it into a dough. If it’s too dry, add a little water, one tablespoon at a time.
4. Knead for about 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

Make the Ricotta Filling:

1. In a medium bowl, combine the ricotta, egg yolk, Parmesan, lemon zest, and fresh herbs. Stir until the mixture is smooth.
2. Season with salt and pepper to taste. Set aside.

Prepare the Ravioli:

1. Divide the dough into two portions. Roll out one portion on a floured surface into a thin sheet, about 1/8-inch thick. (Or use a pasta maker – this is the one I have in my home)
2. Spoon small mounds of the ricotta mixture (about 1 teaspoon each) along the center of the dough, spacing them about 2 inches apart.
3. Roll out the second portion of dough and place it over the ricotta-filled sheet.
4. Gently press around each mound of filling to seal the ravioli, ensuring there are no air bubbles. Cut out the ravioli using a round cutter, sharp knife, or a ravioli stamp.
5. Use a fork to crimp the edges of each ravioli to ensure they are sealed properly.
6. Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.

Make the Browned Butter Sauce with Dried Cranberries:

1. In a large skillet, melt the butter over medium heat. Let it cook, swirling occasionally, until it turns golden brown and gives off a nutty aroma (about 4-5 minutes).
2. Add the dried cranberries and cook for another minute, allowing them to warm slightly in the browned butter.
3. If desired, add the fresh sage and cook for another minute. Season with salt and pepper to taste.

Assemble the Dish:

1. Gently toss the cooked ravioli in the browned butter sauce, ensuring they are evenly coated.
2. Transfer the ravioli to serving plates and cover with the sauce.
3. Top with freshly grated Parmesan, if desired, and serve immediately.

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